This baked egg and vegetable dish is a very satisfying one-dish meal the whole family will enjoy. Serve as a Holiday brunch dish with a tossed salad on the side.
15m
PREP TIME
1hr
COOK TIME
9
INGREDIENTS
This baked egg and vegetable dish is a very satisfying one-dish meal the whole family will enjoy. Serve as a Holiday brunch dish with a tossed salad on the side.
15m
PREP TIME
1hr
COOK TIME
9
INGREDIENTS
Ingredients 6 Servings
- 2 pounds green zucchini or yellow summer squash, cut into 1/4-inch slices
- 1 cup ricotta cheese
- 3 large eggs
- 1 1/2 cups heavy cream, half 'n' half or milk
- 1 cup minced basil (2 bunches)
- 2 tablespoon all-purpose flour
- 1 tablespoon minced garlic
- 1 cup shredded mozzarella cheese
- 1 1/3 cups French's® Original Crispy Fried Onions
INSTRUCTIONS
- 1 HEAT oven to 350°F. Place zucchini and 2 tbsp. water into 2-quart microwave-safe baking dish. Cover with vented plastic wrap. Microwave on HIGH 3 minutes until just tender; drain well.
- 2 WHISK together ricotta cheese, eggs, milk, basil, flour and garlic in large bowl. Pour over zucchini in baking dish. Bake, uncovered, for 45 minutes or until custard is just set.
- 3 SPRINKLE with mozzarella cheese and Crispy Fried Onions. Bake 5 minutes or until onions are golden. If desired, garnish with diced red bell pepper.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
